Learn How To Make Beef Enchiladas From Scratch In Just 5 Simple Steps!

Craving a tantalizing Tex-Mex treat? Look no further! This comprehensive guide will teach you how to make beef enchiladas from scratch, a culinary masterpiece that will delight your taste buds. Whether you’re a seasoned chef or a kitchen novice, this step-by-step approach will empower you to create this delectable dish with ease.

Gathering the Ingredients

For the Enchiladas:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Sauce:

• 1 (10 ounce) can condensed tomato soup
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly:

• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro

Cooking the Enchilada Filling

1. Brown the Ground Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
2. Sauté the Vegetables: Add the chopped onion and garlic to the skillet and sauté until softened.
3. Incorporate the Beans, Corn, and Tomatoes: Stir in the black beans, corn, and diced tomatoes. Season with chili powder, cumin, salt, and black pepper. Cook for 5-7 minutes, or until heated through.

Preparing the Enchilada Sauce

1. Combine the Ingredients: In a medium saucepan, whisk together the condensed tomato soup, diced tomatoes, chopped onion, minced garlic, chili powder, cumin, salt, and black pepper.
2. Simmer: Bring the sauce to a simmer over medium heat and cook for 10-15 minutes, or until thickened.

Assembling the Enchiladas

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Fill the Tortillas: Spread a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish. Dip each tortilla into the remaining sauce, then fill with about 1/4 cup of the beef filling. Roll up the tortillas and place them seam side down in the baking dish.
3. Top with Sauce and Cheese: Pour the remaining sauce over the enchiladas and sprinkle with shredded cheddar cheese.

Baking the Enchiladas

1. Bake: Bake the enchiladas for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
2. Garnish and Serve: Sprinkle fresh cilantro over the enchiladas and serve immediately with your favorite toppings, such as salsa, sour cream, and guacamole.

Variations

• Use Ground Turkey or Chicken: Substitute ground beef with ground turkey or chicken for a healthier option.
• Add Vegetables: Incorporate chopped bell peppers, zucchini, or spinach into the filling for extra nutrition.
• Experiment with Different Sauces: Try using a green enchilada sauce or a mole sauce for a unique flavor profile.
• Make Them Vegetarian: Omit the ground beef and use a vegetable-based filling, such as black beans, corn, and bell peppers.

Tips for Perfect Enchiladas

• Use fresh corn tortillas for the best flavor and texture.
• Don’t overfill the tortillas, as they will become soggy.
• Cover the enchiladas with aluminum foil during baking to prevent the cheese from burning.
• Let the enchiladas rest for a few minutes before serving to allow the flavors to meld.

Summary: A Culinary Masterpiece at Your Fingertips

With this comprehensive guide, you now possess the knowledge and skills to create mouthwatering beef enchiladas from scratch. Whether you’re cooking for a special occasion or craving a delicious weeknight meal, this recipe will guide you every step of the way. Embrace the flavors of Tex-Mex cuisine and enjoy the satisfaction of crafting this culinary masterpiece with your own hands.

Questions You May Have

Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can use flour tortillas, but they may not roll up as tightly as corn tortillas.

Q: Can I freeze the enchiladas before baking?
A: Yes, you can freeze the enchiladas before baking. Assemble the enchiladas as directed, then cover and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Q: How do I prevent the enchiladas from becoming soggy?
A: Don’t overfill the tortillas and use a moderate amount of sauce. Additionally, preheat the oven to the correct temperature before baking to ensure the enchiladas cook evenly.